Reviews 458

545 Ratings

Serena

3/18/2007

I would not use this recipe (as stated) for desserts. The crust would be too salty for a dessert. However, it would be great for a quiche. If you decrease the salt by half and use a generous tablespoon of sugar (instead of only 2 tsp) - this is great! Fortunately I tasted the dough before pressing it into the pan - and added enough extra sugar to still use it for my pecan pie. Came out fantastic! Since pecan pies typically bake for a long time, I didn't bother baking the crust and it came out cooked through after an hour and a half baking. Rating four stars because this produced a very simple and quick alternative to rolling out a pie crust - and if enough sugar is added, is very tasty!

KATHYP100

7/25/2007

I have avoided making pie crusts for many years because I could never get it right. They were too much effort and always turned out tough. But I gave this recipe a try and I am absolutely ecstatic to have found such an easy recipe that turned out so well! It was tender, flaky and flavorful! My crust was for a quiche and I used olive oil as another reviewer here suggested. It turned out fantastic. This is a keeper for sure and I am saying goodbye to Pillsbury crusts! Thank you so much for a great recipe that will definitely save me time and money in the kitchen.
An update on my original review - I healthied this recipe up a bit by using 1/2 cup of whole wheat flour plus 1 cup of white flour and it turned out great.

Tulips*n*Truffles

10/28/2006

FINALLY! A pie crust that works! I just found this recipe a couple of weeks ago and I've made it at least 10 times. I've used it as a cobbler crust, top and bottom layers of fruit pie, even cut up sprinkled with cinnamon and sugar. It's so so good! I do agree with past reviewers that if you're making a sweet dish, use only a pinch of salt and up the sugar quite a bit. If you're making a savory dish, like a quiche, leave the recipe as is or cut the salt just a bit. Otherwise, this recipe is IT!!!